Julianna Strickland

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avocado toast

My friend Natalie from college just moved back to LA: she lives near me (YAY) and has become my Sunday farmer's market buddy (also YAY).  Thus, we have begun a new practice of buying things from the market and then making brunch together.  This was the inaugural meal featuring something that everyone makes so I won't be getting any points for originality here, but it's SO GOOD and so satisfying, I might as well share.  No one has ever said "there are too many recipes for avocado toast in the world," right?  

The key to good avo toast is the right balance of acid (lemon) and salt (salt, duh).  Also adding some fresh herbs brightens the whole thing up.  Also adding radishes is good because they're 1) pretty 2) crunchy 3) healthy.  Triple threat.

Ingredients:

  • 4 pieces hearty whole grain bread (i used the sesame loaf from Bub & Grandma's in LA)
  • 3 ripe avocados (or 2 if they're big ones!)
  • Juice of 1 small lemon
  • 1 tablespoon chopped parsley
  • 1 tablespoon dill
  • 4 radishes, thinly sliced
  • Pepper
  • Maldon salt

Directions: 

Toast dat bread!  I like to spray a little olive oil in a non stick pan and grill the bread on high.  But a toaster will work, too.  

Mash the avocado in a bowl.  Stir in the lemon juice and spread on the toast.  Sprinkle with the herbs and top with radish slices, pepper and flaky sea salt.

OMG EAT IT ALREADY.  (also add an egg if you want because eggs are the best)

Serves 4